Hot cross yums

Soft, sweet, fluffy, full of spices and raisins … Krugersdorp’s Minnie Brink of the Chef School For Food And Wine shares her favourite hot cross bun recipes, as we all know you simply can’t have Easter without them!

Bread pudding:

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A hot cross bun; 1 egg whisked with 100ml cream; 2ml vanilla essence; 20ml raisins soaked in apple juice flavoured with a cinnamon stick;toasted almonds; edible flowers for garnish.

Cut hot cross bun open and flatten with a rolling pin. Line a ramekin with the bun by cutting a circle for the bottom of the ramekin and use the rest to line the sides of the ramekin.
Whisk egg, cream and vanilla essence together.
Fill the lined ramekin with raisins and egg mixture, and let it stand for 30 minutes.
Put in a bain-marie in the oven and bake at 160°C for 20 minutes or until egg custard is cooked. When cooled down, remove from ramekin and garnish with toasted almonds and
edible flowers.

Hot cross bun filled with white chocolate mousse:

100g white chocolate; 100ml cream; 1 hot cross bun; toasted almonds and strawberries for garnish.

Melt white chocolate and combine with cream to make the chocolate mousse. Hollow out a hot cross bun.
Scoop white chocolate mousse in and garnish with toasted
almonds and strawberries


Be a bit different this year and serve these delightful treats as part of a high tea


Hot cross bun filled with chickpea scramble:

One tin chickpeas; 1 egg; coconut oil, 10ml basil pesto; salt and pepper (according to taste); 1 hot cross bun, and beetroot sprouts (available from Kazi Farm in Muldersdrift) for

Drain the chickpeas (keep liquid for later) and mash them.
Whisk 100ml of the chickpea liquid and the egg together.
Add salt and pepper to taste.
Heat coconut oil in a pan and add ¼ of the mashed chickpeas. Add egg mixture and stir until cooked.
Halve a hot cross bun, spread basil pesto on both halves and top with egg scramble. Garnish with beetroot sprouts.

Hot cross bun bunny chow:

50g potatoes; 1 onion; 1 hot cross bun; 2ml Garam masala; coconut oil; chutney for serving.

Boil potatoes until soft, and sauté chopped onion with the garam masala in a bit of coconut oil. Add potatoes and sauté all together until crispy. Hollow out a hot cross bun, and fill with curried mixture.
Serve with chutney on the side.

Details: 082 688 8980, [email protected] or follow them on Facebook, The Chef School SA.

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